Ginger-Pickled Radishes
 
Makes 2 pints
Ingredients
  • 1 pound radishes, thinly sliced
  • ½ pound daikon radishes, peeled and thinly sliced
  • 2 teaspoons black peppercorns
  • 1 teaspoon mustard seeds
  • 4 (3-inch) sprigs fresh dill
  • 2 cloves garlic, thinly sliced
  • 1 (3-inch) piece fresh ginger, peeled and thinly sliced
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
Instructions
  1. Into 2 pint jars, evenly divide radishes, leaving ½-inch headspace. To each jar, add 1 teaspoon peppercorns, ½ teaspoon mustard seeds, 2 sprigs dill, 1 sliced garlic clove and half of sliced ginger.
  2. In a medium saucepan, combine vinegar, 1 cup water, and next 2 ingredients over medium-high heat. Bring to a boil, and remove from heat.
  3. Pour hot vinegar mixture over radish mixture in jars, leaving ½-inch headspace. Seal with lids, and refrigerate for at least 2 days before serving. Radishes will keep in refrigerator up to 2 weeks.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/ginger-pickled-radishes-recipe/